タコライス（ナスのタコライス）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 30minutes
Spring rolls of tuna mayo and onions | Yu you's recipe transcription
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Ingredients
- onion : Large 1/2
- Tuna can : 2 cans
- Tuna can oil : 1 tablespoon
- mayonnaise : 2 tablespoons
- Shiokosho : Appropriate amount (6 swings)
- Spring roll skin : Minutes
Time required
30minutes
Procedure
-
1)
Cut the onion and mix
01:14
Drain the onions that have been sliced into 1mm widths and soaked in water for about 10 minutes, mix the tuna and tuna can oil, salt and pepper, and mix with mayonnaise.
-
2)
Wrap in skin
02:43
Put about 50g of ingredients on one spring roll skin and roll it. Potato starch: Water = 1: 1 water-soluble potato starch to glue.
-
3)
Fried
04:13
Deep-fried in oil heated to 170 ° C for about 7 minutes. After about 3 minutes, turn it over and fry until golden brown.
-
4)
Serve
06:33
Cut the fried spring rolls in half and serve on a plate.
Point
To give a crispy texture, drain the onions and tuna thoroughly.
The spring rolls don't roll too much and give a crispy feel, so you can roll two rolls on top of each other.
The temperature of the frying oil 170 ℃ should be such that the chopsticks are put in the oil and fine bubbles appear, and the batter sinks and rises in 2 to 3 seconds.
After frying for about 7 minutes, the oil bubbles will settle down. Fry it as a guide.
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